Salsa di Militello
TABLE OF CONTENTS
Anthony "Minit" Militello's mother brought this recipe to the United States with her when she emigrated from Trappeto, Sicily. She taught it to Minit as a young boy, and now he brings each year to the Misuraca-Militello wine-stomping celebration. *Tip: Sauces made with beef are typically mellower than other tomato sauces, but if you find this sauce too acidic, just add a pinch of sugar to offset it. –Janelle Randazza
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- 12 ripe plum tomatoes, cored and quartered (or two 28-ounce cans tomato puree)
- 3/4 pound ground beef
- 1/2 small onion, finely chopped
- 5 garlic cloves, minced
- 1/8 teaspoon salt (or to taste)
- 1/8 teaspoon pepper (or to taste)
- dash of cayenne pepper (optional)
- 1/4 cup of red wine
- 3 to 5 fresh basil leaves
- grated Parmesan or Pecorino Romano cheese (optional)
Instructions:Place tomatoes in a large, nonreactive saucepan; don't add water. Crush tomatoes in pan, letting them cook in their own juices. Cook on medium heat; let boil about 10 minutes, stirring and crushing while cooking. When tomatoes are cooked through, run mixture through a saucemaker or force through a strainer to remove seeds and skins.
In a large, nonreactive saucepan, heat beef over low to medium setting about two minutes, letting it release some of the oils; stir often. Add onion and garlic; season with salt and pepper, and cayenne if desired. Sauté until beef has browned, stirring often. Add wine. Let simmer two minutes; then add crushed, strained tomatoes.
Let sauce come to a low boil. Lower heat and let simmer, stirring occasionally, about 50 minutes. Add basil 20 minutes before serving. Check seasoning; add more salt, pepper, and cayenne if desired. If sauce is fresh, cook slightly longer uncovered to reduce to a thicker consistency.
Serve over fresh homemade pasta with grated Parmesan or Pecorino Romano cheese.